Greek Food, Cooking and Recipe Community

Using Petimezi in Greek Cooking?

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redsoxdw_

redsoxdw_

Active member
I have been coming across petimezi (grape molasses) in some traditional Greek recipes lately—mainly in older cookbooks or island dishes—and I’m curious how common it actually is in everyday Greek cooking. I know it has ancient roots and is used as a sweetener, but I’ve never really kept it in my pantry.

Do you use petimezi regularly? If so, what kinds of dishes do you add it to—just desserts, or savory dishes too? I’ve seen it mentioned in things like koulourakia, vinaigrettes, even over yogurt or cheese. Is it worth keeping a bottle on hand, or is this more of a specialty item that’s only used occasionally?
 
redsoxdw_ said:
I have been coming across petimezi (grape molasses) in some traditional Greek recipes lately—mainly in older cookbooks or island dishes—and I’m curious how common it actually is in everyday Greek cooking. I know it has ancient roots and is used as a sweetener, but I’ve never really kept it in my pantry.

Do you use petimezi regularly? If so, what kinds of dishes do you add it to—just desserts, or savory dishes too? I’ve seen it mentioned in things like koulourakia, vinaigrettes, even over yogurt or cheese. Is it worth keeping a bottle on hand, or is this more of a specialty item that’s only used occasionally?
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Petimezi is a treasured Greek item and if you're lucky enough to find it you could use it in many ways. Read here for more about petimezi and suggestions.
 
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The Greek Vibe said:
Petimezi is a treasured Greek item and if you're lucky enough to find it you could use it in many ways. Read here for more about petimezi and suggestions.
Click to expand...
Great suggestions, "The Greek Vibe"!

I've used it to sweeten savory dishes. For example, sometimes when making makarania me kima (Greek Spaghetti and Meat Sauce) I find that the canned tomatoes I'mm using might feel too acidic. So I add a bit of this. It gives the dish a sort of hearty sweetness that cuts the acid while complementing the beef. For example.
 
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I do that too! I also add a touch to fakes (lentils). Believe it or not it adds a zing!
 
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